This is a Thai-inspired dinner derived from a Rachael Ray recipe. It was very good and really quick to make. (Unfortunately, I overcooked the rice…I am not used to boil-in-a-bag…I like my rice cooker better!) Otherwise, it was yummy (or yummo-o as Rachael would say)!
Start by doing all your prep…
- Thinly slice 1 onion and 2 red bell peppers.
- Chop 5 cloves of garlic.
- Cut 1 pound of thin cut chicken breasts into bite size pieces and season it with s&p. (Make sure you use a different knife and cutting board for the chicken!!)
Once your prep is done, start the rice…
- I used boxed Jasmine rice. (Normally, I would use my rice cooker. But I wanted to try the Thai-style Jasmine rice. It was okay. Again, I overcooked it…Safe to say I’ll be going back to my trusty rice cooker next time!)
When the rice is about 7 minutes from being done, start the stir fry. (Yes, it’s that quick!)
- Heat a large wok or skillet over high heat.
- Add 2 tablespoons peanut oil.
- Add a 1/2 teaspoon crushed red pepper flake. (If you like HOT, definitely add more!)
- Add the chicken (before the pepper flakes burn!) and sauté for about 2 minutes.
- Next, add the onion, peppers, and garlic.
- Sauté for a couple of more minutes.
- Add about 2 tablespoons soy sauce. Just eyeball it! (The recipe called for fish sauce, but my husband and I despise fish sauce so I substituted. If you like it, go for it!)
- Turn off the heat and add in about 20 leaves of torn basil.
Serve the chicken stir-fry over the rice.
Next time I would like to try Thai basil instead of regular basil. I also may add some or even all of the garlic with the red pepper flake (before the chicken…to give the meat more flavor). Otherwise, I wouldn’t change a thing!